Tag: dairy free

This granola is so simple to make and will save you money in the long run, the other great benefit of making your own granola is you can control exactly what goes in! So many natural and organic granola brands still pack a ton of sugar into their granolas! This granola I created to help keep you full and balance your blood sugar because it is full of healthy fats, minerals, B-vitamins, and cinnamon! (Cinnamon is known to help balance blood sugar) .

In this recipe is:

2 cups of organic large flake rolled oats

1 cup raw pecans (organic if you can get it)

1 cup raw pumpkin seeds (get organic if possible)

1 cup raw cashews

3 tbsp virgin coconut oil

3 tbsp pure maple syrup

1 tsp to 1tbsp cinnamon ( just use as much as you think you’ll like if you’re a cinnamon fan)

Firstly, preheat the oven to 350 on bake. Mix in a large bowl the oats, nuts and seeds. Then in a small saucepan heat on low the coconut oil and maple syrup just until they are melted and whisk them together. Pour the maple syrup and coconut oil mixture over the granola mix and stir in the bowl until everything is well coated. Then sprinkle in the cinnamon and mix again.

Get ready a baking sheet and place parchment paper down to prevent burning or sticking.

Spread the granola mix out evenly on the parchment paper. You can then sprinkle a bit more cinnamon on before placing it in the oven.

Place in the oven and set timer for 10 minutes: after 10 minutes you’ll stir the granola and then put it back in for another 10 minutes and then it should be slightly browned and crispy 🙂 . Let cool before you put it away in a glass container or jar.

Yesterday I was attempting to make some Red Lentil Latkes, the recipe called for some eggs and cheese, and I thought “I can make this vegan easily!” so I pulled out my Ener-G Egg Replacer and Daiya and went to town… But it turns out I couldn’t make Lentil Latkes, instead I created something amazing and did my own thing! Here’s what I got:

Cheezy Vegan Fried Lentils:

– 1 cup red lentils

– 3 small potatoes

– 1 small yam, peeled

– 3 vegan “eggs” (I used Ener-G Egg Replacer, but you could use any egg substitute)

Start by cooking the Lentils in a medium sauce pan with about 2 ½ cups of water and a sprinkle of salt, bring it to a boil, then stir and lower the heat to medium and cook until their tender but not mushy, about 20 minutes.

While the Lentils are cooking, grate all the potatoes and yam into a large bowl, dab the potatoes with a clean towel or paper towel to remove excess moisture.

When the Lentils are done drain out the excess water and add them to the bowl (they will be hot so don’t use a plastic bowl!) and combine it all, then add all the other ingredients except the Daiya and oil, and combine well.

Heat a large frying pan to a medium-hot temp, add the oil, and then add the whole lentil mixture. Spread it out flat on the pan and let sit for a few minutes, then stir. Repeat this 4-6 times until it starts to smell good and you can see some of the lentils getting a little crispy, then add the Daiya cheese, stir and let that melt in for 5 minutes minutes, then turn off the heat, let it cool a minute, and eat!

You can eat this just as is, have it for dinner with some veggies for a complete meal, or put it in a tortilla and make a burrito! The possibilities are endless 🙂 Enjoy!